Directions

1. Preheat oven to 350 F.
2. Rub chicken breasts with 2 tablespoons of olive oil, plus salt and pepper, and bake for 30 minutes or until juices run clear.
3. Remove and allow chicken breasts to cool.
4. Preheat the oven to 375 F.
5. Meanwhile, heat a frying pan over medium high heat and add 2 tablespoons of water along with the fresh spinach. Cook until the spinach has reduced.
6. Remove from the heat, drain the spinach to expel any unnecessary water and coarsely chop.
7. Once chicken breasts have cooled, chop into small bite sized pieces.
8. In a large bowl, combine the diced chicken, spinach, artichoke spread or diced artichoke hearts, garlic, ricotta and ½ cup grated mozzarella.
9. Season with salt and pepper to taste. Set aside.
10. Heat the butter in a nonstick frying pan over medium heat until melted.
11. Add the flour to the butter and cook for 3 minutes, whisking constantly.
12. Slowly add the milk, continuing to whisk constantly, and allow to simmer until a smooth bechamel sauce forms.
13. Stir in the nutmeg, ½ cup of grated Parmigiano Reggiano and salt and pepper to taste.
14. Ladle half of the bechamel sauce into the bottom of a casserole or heavy baking dish. Spread to evenly coat.
15. Set up your assembly station by first filling a shallow dish with warm water and separating your lasagna noodles.
16. Dredge each noodle in the warm water momentarily to allow them to soften and become pliable enough to roll.
17. Place a tablespoon of filling in the center of the noodle and roll like a cigar to encase the filling completely.
18. Place the cannelloni seam side-down in the baking dish and fill, nestling each cannelloni tightly in next to each other.
19. Ladle the remaining bechamel sauce over the cannelloni and spread to evenly coat.
20. Top with the remaining shredded mozzarella and grated Parm.
21. Cover with foil and bake for 25 minutes.
22. After 25 minutes, remove the foil and bake for an additional 25 minutes or until the cannelloni have started to brown and crisp on top.